Company Description

Executive Head Chef Hospitality & Retail Up to £55'000 Monday to Friday St Paul's / Bank This is a unique opportunity to join a prestigious site offering a dual-focus operation: Modern Staff Dining: Delivering seasonal, nutritious, and exciting menus that enhance the workplace experience. High-End Hospitality & Events: Creating bespoke, memorable menus for executive dining, private events, and VIP receptions. As Executive Chef, you will lead a dedicated kitchen team to deliver culinary excellence, drive innovation, and maintain the highest food safety and quality standards. Baxterstorey are recruiting for an Executive Head Chef to join the team at one of our flagship venues based in the City of London. We are looking for a dynamic, food and people focussed Executive Chef ready to take the lead in a multi-faceted and fast paced Corporate Law Firm contract catering environment . We are seeking a highly skilled culinary professional to oversee both innovative staff dining services and exceptional hospitality experiences, including fine dining, corporate events, and VIP functions. As a Executive Head Chef you will receive the following industry leading benefits: Access to everyday discounts and communication portal Employee assistance programme Meals provided on shift when working within one of our venue Annual celebration event Culinary development programme Chef incentive days Meals provided on shift when working within one of our venue Chef Whites and shoes provided Your birthday off to celebrate in style A day off to volunteer / give back to the charity of your choice Team socials

Job Description

Key Responsibilities Design and implement creative, on-trend menus across staff dining and hospitality operations Manage and inspire a brigade of chefs and kitchen staff Maintain excellent food quality, presentation, and consistency Work closely with the front-of-house and events teams to deliver seamless hospitality experiences Monitor food costs and ensure profitability in line with budget targets Uphold strict health & safety, allergen, and hygiene standards Foster a culture of continuous improvement, training, and development Liaise with the Chefs from our regional catered sites to deliver consistency across the group Lead on Marketing promotions and Pop-Ups

Qualifications

Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment Strong background in both contemporary staff catering and fine-dining hospitality/events Computer literate, with basic skills in Microsoft Word, Excel and Powerpoint Creative, trend-aware, and passionate about sustainability and seasonality Inspirational leader with excellent communication and organisational skills A previous experience in managing a large team will be essential Financially astute with experience managing food margins and cost controls Level 3 Food Safety & HACCP (or equivalent)

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